Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method

标题
Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 178, Issue -, Pages 106-114
出版商
Elsevier BV
发表日期
2015-01-23
DOI
10.1016/j.foodchem.2015.01.080

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started